Lasagna: My way!

Perfect!

  My mom and mother in law made their own homemade pasta which is very easy to do and I have made it many times!  I'll share the link:  Pasta Dough    The pasta dough is very easy to make and I use my pasta machine so it is really easy.  Mom and Lil ,my mother in law, had very strong arms and rolled those pasta sheets so very thin.  I rely on the pasta machine..just sayin!


**This is a short cut recipe for us modern day people!


I make lasagna every now and again because it's easy and freezable.  I love to freeze meals.  It may be a little more work the day you are preparing it but in the long run it'll really help you out when you just don't know what to have for a quick meal...

Here's my basic recipe:

I make a hearty meat sauce which includes bulk sausage or thinly sliced  Italian sweet or hot sausage.

1 1/2 lbs. ground beef and pork(sliced sausage or meatballs can be added)
2 large cans crushed tomatoes or tomato purée 
1 large can tomato sauce
2 or 3 large fresh basil or 1 tsp. dried basil
2 or 3 cloves minced garlic

6/26/2025 

Approximately 1  1/2 tsp Salt and 1/2 tsp. pepper

In a large dutch oven pot place several tablespoons olive oil. Add cooked ground meat and cooked sausage.  Cook over medium heat breaking ground meat into pieces while cooking. Add salt, pepper and minced garlic. Cook until browned slightly.  Drain off excess grease and then add the tomatoes, sauce and basil.  Cover slightly and bring sauce to a slight bubble and simmer for approximately 2 hours or more. 

Note: I’ve made this recipe in my crockpot making sure to brown my meat before placing in the crockpot. Then adding the rest of ingredients.

Check out all my Pasta Sauce recipes on the right side of the blog under Labels.. 

If you want to take a short cut , use ground beef and pork and fry until browned, adding some salt, pepper and garlic, add one of your favorite jarred sauces and simmer until meat is tender..

Next I use Barilla no cook lasagna pasta noodles  Usually 2 boxes will be needed for a large lasagna pan.  1 Box fits nicely in a 13x9 in pan.

1 -15 oz. ricotta cheese
Approximately 2 cups or more shredded mozzarella cheese( use fresh mozzarella if possible). It’s the best! Note: ( I freeze my fresh mozzarella for about 10 minutes to be able to grate it easily).
1 tsp. dried parsley
1 cup extra mozzarella for top as needed
1 egg 
1+cup Pecorino Romano or Romano cheese( save some for top)
Approximately 4 cups meat sauce for a large lasagna pan.

Mix cheeses with egg. Using  a medium size deep baking dish place some sauce and then put the first layer of no boil noodles. 

Then by spoonful while spreading place cheese mixture then add some more sauce , sliced sausage and repeat layers until you have made 4 to 5 layers.  Top with remaining sauce and some mozzarella and grated cheese..

Bake at 350 degrees for approximately 50 to 60 minutes covered...(for a large lasagna pan) Less for a 13x9.  Approximately 30 to 45 minutes.

Take cover off and bake additional 5 minutes or so to make sure cheese on top has melted and is bubbly.  Enjoy!!!

Put a large amount of sauce in bottom of pan.  I used 10 x 14 pan.

Layer sauce then pasta, ricotta mixture, sauce, pasta, ricotta mixture until you have approx. 4 layers

Easy to make lasagna with no boil pasta noodles.

Family favorites recipes from my family to yours, 

10/14/11 original

3/18/13

Cheesecake of all cheesecake recipe..."Aunt Alda's" Cheesecake recipe + Cool Gift #10

Many years ago this recipe was handed down to me by my favorite aunt on my hubby's side also known as "Aunt Alda". She is smiling down from heaven knowing that I am continuing the Christmas tradition making her recipe. xo


Here is a recipe that my hubby's aunt gave me many years ago and it is the best!!

I have a few of Aunt Alda's recipes and today I would like to share her cheesecake recipe.  You can follow this as I have before with success or try it my way.  I decided this was a good time to try it with a different twist.  I will post the recipe as the original. :  Enjoy!  

Happy Baking

2– 8 oz. Pkg. Cream cheese softened

1 lb. Ricotta

1 ½ cups sugar

1 stick margarine (I use butter)

5 eggs

1 large container sour cream (15 oz.)

3 tablespoons cornstarch

3 tablespoons flour

1 tablespoon vanilla

2 tablespoons lemon juice

Cream butter, sugar and cream cheese.  Add Ricotta and 5 eggs.. Add cornstarch, flour and sour cream beating well after each addition.  Add vanilla and lemon juice to mixture beating well until all is blended..  Butter spring form pan and sprinkle with graham cracker crumbs.. Pour mixture slowly into pan and bake 325 approx. 1 hour 10 minutes..  You can  use a 9” springform pan or larger..Cool on wire rack.. Serve alone or with favorite topping. I have made this recipe with success as is but wanted to change it a bit so I did the following:

Note: I wanted to add a little twist to Aunt Alda’s recipe so I separated my eggs, beat the egg whites separately and added them to the mixture at the very end, hoping to get a lighter cheesecake.  I also used  butter instead of margarine in my recipe and used a cooking spray to coat pan before sprinkling with the graham cracker crumbs.  My final opinion is stick to Aunt Alda's way of making this cheesecake. My way was a little too soft but very light so if you like soft and light make it my way but if you like dense cheesecake make it Aunt Alda's way.  To make sure your cheesecake is set leave the cheesecake in your refrigerator overnight before you take it out of the spring form pan.  Happy Baking!

Cool Gift #10 

Salt and Pepper Grinders!!!  Mine are battery operated and light.   Really cool!

I love these..I bought them on overstock.com for $19.99

From my happy kitchen with love,

10/1/11 original 
8/21/14

Creamy chicken Cutlets over wild rice

Boneless Chicken Breasts are so versatile.  You can make so many different type meals. There's Chicken romano, chicken scampi, chicken parmesan, lemon chicken and the list goes on and on.  I could and have created many meals using chicken breasts so I always and I mean always purchase several when they are on sale and as a smart shopper you should too.  They're so handy.  

A few weeks ago boneless chicken breasts were on sale so I stocked up and before I froze them I made several cutlets and breaded them for later use.  Sometimes it's an effort to do it but in the long run it's always  life saver.  As in today. I was not feeling too good. A headache has been hanging on and  pestering me for days .  I took a few breaded cutlets out last night and put them in the refrigerator so this turned out to be an easy to make meal.


1 lb. Chicken breasts boneless
3/4 cup Bread crumbs
Salt, pepper, parsley
1 egg and 1 T water beaten
1 box  Uncle Bens wild rice made according to directions

Whisk egg, water, salt , pepper and parsley. Dip chicken in egg and then coat evenly with bread crumbs.

In a medium skillet place vegetable oil.  Set temperature on medium heat.  Fry chicken on both sides until browned. Remove from heat.  Just cook until browned. It will cook in oven. Cook rice according to directions.

Before I placed the rice in my baking pan I took a little out to see how it would taste without the cream sauce.  Either way is good. Very moist and tender.

Place cooked wild rice in deep baking dish.  Top with chicken. Add sauce and cover. Bake 30 minutes. Remove cover bake 5 to 10 minutes more if necessary.

Enjoy!


Sauce
1 T butter melted
1 cup chicken broth
1/4 cup heavy cream

Melt butter, add chicken broth, Pinch salt and pepper . Add heavy cream and simmer for a few minutes. Pour over chicken and cover.. Bake 350 degrees approximately 30 minutes. Remove cover and bake an additional 5 to 7 minutes. I served mine with peas and applesauce.

Lemon Meringue Mini pies! It's National Pie Day!!

Sharing one easy and so yummy pie selection for National  Pie Day.  Check out the label section ON THE RIGHT SIDEBAR OF THE BLOG under Pies for lots more.

Have a great day and MAKE A PIE!


I came across this recipe that was sent to me from Pillsbury.  I love Pillsbury products especially their pie crust so this recipe intrigued me to say the least.  My daughter and I love Lemon Meringue Pie so this is my treat to her and me too!  So Cute!!

1 Pillsbury refrigerated pie crust, softened as directed on box

3/4 cup lemon curd (from 10 oz. jar)

12 large fresh raspberries

1/4 cup egg whites from carton or 2 large egg whites

1/4 cup cream of tartar

1/4 tsp. vanilla

2 T sugar

Heat oven to 400 degrees.  Unroll pie crust on work surface and flatten slightly with rolling pin

Using a 3" round cutter (I used a 3" tea cup), cut 12 rounds.

Invert mini muffin cup pan.  Place each crust round over bottom of 12 cups.  Press and pinch dough to form cup.  Prick bottom and sides with for and bake 8 to 10 minutes until lightly golden brown.

Place shells inside mini muffin cups(they will not fit but sit fine on top.  Place 1 raspberry in bottomof each shell.

In small microwaveable bowl, microwave lemon curd uncovered on high 45 to 60 seconds or until hot.

Stir until smooth and  place 1 T lemon curd over raspberry.

Reduce temperature to 35 degrees.  In a small deep bowl, beat egg whites, cream of tartar an vanilla with electric mixer about 1 minute or until soft peaks.  Add sugar and beat until sugar is dissolved.  Spoon meringue onto hot lemon filling; spread to edge of crust to seal well and prevent shrinkage.

Bake 350 degrees 8 to 10 minutes or until meringue is light golden brown.  Cool completely, about 1 hr.  Refrigerate until filling is set, about 1 hour. Store in refrigerator.

Happy Baking from my kitchen to yours,

1/23/16
2/26/18

Italian pasta sauce: A personal opinion

A Blessed Sunday to everyone.

On occasion I get asked why I don’t add oregano or different herbs to my pasta sauce.  Truth be told is that authentic pasta sauce uses basic seasonings. Garlic, basil, salt,pepper and olive oil.  Visiting our family in Italy I watched my relatives cook.  They never added anything in the spice area other than what I use. They said Americans Americanize it with heavy seasonings.  I’m guessing it’s what you get used to 😊. Of course they also use their garden fresh tomatoes which I only use on occasion.

Try your hand on a pasta sauce with basic ingredients. It's the best way to make quick and easy sauce.

Fresh ingredients, limited spices and herbs, and when in season fresh tomatoes. You can't go wrong.

You can find my easy recipes for various versions of my pasta sauce under labels on the right side of the blog.

Enjoy!